HOW TO MAKE COFFEE LIQUEUR - BRUCE'S LIQUOR LAB | BAR TALK & COCKTAILS
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- čas přidán 11. 09. 2024
- This one has been on the back burner for a while now. We've been crafting a new series to add to the Bar Talk ensemble I like to call - Bruce's Liquor Lab. Over the years a lot of you (the viewers) have requested that I do some episodes on how to make your own liquor. So to answer some of your requests, I'll be doing just that. In this series I'll be making/experimenting with do it yourself spirits and liqueurs. These won't be as quick and easy like mixing together a cocktail. A lot of this stuff will take time and a lot of patience. If you don't know me by now, I never seem to do things the quick and easy way. This will be a lot of fun. To start I'm going to show you how to make some Coffee Liqueur. I'll be honest with you...I like this so much better than Kahlúa. Initially it will take about 2 weeks to make, but if you really want to do it properly, you'll let it sit for 3 months before you start drinking it!
Hope you enjoy!
Right now we only have this one completed due to the fact we filmed it long before the Covid-19 Pandemic. We do have many planned to do once things start to return to normal...however some of these liqueurs take months to make so I couldn't tell you just yet when the next Liquor Lab will air. But like I say - "Patience is key" hahaha cheers! Hope you are all staying safe and healthy! We'll all get through this.
-Bruce
Remember to like comment or subscribe. Thanks for watching! Tell your friends! Cheers.
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/ bartalkandcocktails
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COFFEE LIQUEUR
6 OZ (170 G) FINE GROUND FULL BODY COFFEE
1 LEMON
3 CACAO BEANS
1 VANILLA BEAN
1 PINT 16 OZ (473 ML) US OR 20 OZ (568 ML) RUM
2 CUPS (500 G) TURBINADO SUGAR
1 PINT HEAVY CREAM OR WHIPPING CREAM (OPTIONAL)
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ADD THE GROUND COFFEE TO A 26 OZ. (750 ML) SEALABLE GLASS JAR.
FINELY PARE THE LEMON RIND (MIND THE WHITE PITH) AND PUT IT IN THE JAR.
ADD THE CACAO BEANS (CRACKED AND SMASHED) AND THE VANILLA BEAN (CUT AND SCRAPED)
ADD THE RUM. SEAL IT AND STORE IT IN A COOL DARK PLACE. SHAKE IT ONCE A DAY FOR 1 WEEK.
AFTER 1 WEEK, ADD THE SUGAR AND SHAKE WELL TO DISSOLVE IT. LEAVE IT COOL AND DARK FOR 7 MORE DAYS SHAKING TWICE DAILY.
AFTER THE SECOND WEEK, STRAIN THROUGH A NUT MILK BAG OR SIEVE LINED WITH A PIECE OF FINE MUSLIN INTO A BOTTLE.
SEAL IT AND LEAVE SIT FOR 1 MONTH. 3 MONTHS IS BETTER. KEEPS INDEFINITELY.
OPTIONAL
WHEN READY TO SERVE, ADD EQUAL PARTS CREAM TO COFFEE LIQUEUR. MIX WELL. STORE IN THE REFRIGERATOR. WITH CREAM ADDED IT WILL KEEP CLOSE TO 6 MONTHS.
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#cocktails #liquor #Kahlúa #homemade #rum #bartending
Bruce!! Your back!! That's awesome. We've missed you!
I miss it too! This one was recorded before quarantine. Hopefully things get back to normal soon.
Great recipe for the coffee liqueur! My last episode was also about the homemade coffee liqueur. I made it in the sous vide and I also added a small chunk of oak from whiskey barrel, to make it a bit woody. Cheers!
Sounds interesting. I’ll have to check that out.
That recipe is great. I used made a batch last week and made served revolvers at my Christmas party last night. I used a medium roast Costa Rican natural for the cold brew. It was a single bean origin with an amazing strawberry forward profile. And for the Sous vide I used a medium roast Mexican which had a stone fruit dark chocolate flavour profile (I’m a coffee roaster). Needless to say there is none left this morning. If you like the affogato substitute this liqueur for espresso and you won’t be disappointed. Thanks for the recipe.
Welcome back Bruce!! That is one of your best videos. I love learning about the homemade recipes for liquor. You should show how you would make grand marnier. Glad you are healthy my friend! Cheers!
Thanks for watching and thanks for the suggestion!
I just love how much energy Bruce has in every video. New to the channel, but instantly subscribed with just how much energy and fun he seems to have.
I do have a question for Bruce. I have some white rum and i don't know what to do with it. not much of a booze drinker and would like to use it to make a nice drink sometime. any recommendations?
Shearper2 not Bruce but check out his previous videos lots of ideas. Can use any rum in any recipe calling for rum. Will slightly change the flavour profile. A daiquiri is a great simple drink or mojito.
Thanks for writing in. White rum is very versatile. Try adding it with juices and citrus. Rum plays well with tropical things like pineapple, mango, passion fruit and coconut. I have a great recipe to put your rum to good use. Even though I make it with dark rum, white rum would work just fine. It's the best Pina Colada you'll ever make. Check it out. Cheers!
Welcome back Dr Bruce! I will be making this soon. Stay safe and stay insane! 😁
Give it a go and let me know what you think.
Ohhh tasty 👍😁👍 Thank you Bruce 🙏
Cheers!
Looks fantastic. Will make this once I run out of a turkish coffee based barreled aged one I picked up from a local distillery. Yours seems so onpoint to have the flexibility to change the flavours to your preference. First the coffee bean, could add spices (things like a bit of cayenne pepper, nutmeg, allspice, cinnamon, mint if you like...) use a dark brown sugar for a molasses/caramel flavour or maple syrup, (drooled a little writing that) and the rum of course say a clear Wray and Nephew Overproof would be a nice punch of jamaica or what about an overproof bourbon as a portion or all (thinking Knob Creek 120). Man I can see me having a few on the counter steeping away. Ha i'm saying you are the cause when I get yelled at. :P Thanks again, stay safe, stay sane! If the wheel of horrible drinks did not get ya I'm sure you can safely navigate these interesting times.
Stephane you need your own CZcams channel, you’d kill it. Don’t remind me about that wheel 🤢
good to see you are ok. salud 🍻from mexico
Hola Mexico! Thanks for watching. All is well here, going a little stir crazy but that’s ok.
Welp looks like even quarantine can't keep bartender Bruce down, keep it up with your crazy self😂
You know it. Cheers!
That intro was something alright, wish I could do that too myself
Love your videos! Thank you for this!
Hey thanks for watching!
Coffee liqueurs by far my favorite, And for me it's very hard to come by a very good coffee liqueur to buy in stores, one of the only ones that I could find is an Austin Texas where they sell Caffe Del Fuego, they use dark roast coffee (decaffeinated) mixed with and a natural grain spirit and that's it! It's by far one of my favorites but it's great to see that you're showing a recipe to make it at home. Definitely going to be trying this, cheers!
Hope you give it a go it’s definitely worth the effort!
Well I think I got the time to make this(I’m in Cali we got shut down again basically). I got a really good coffee whole bean I been saving. So back to quarantine cooking again!
Sorry to hear that. I’ve been back to work for a couple weeks now and fear we are heading in the same direction. Stay safe!
Bruce, I just found your channel. I subscribed immediately, and wanted to let you know that your videos are amazing! I'm working my way through them, but just wanted to drop you a line and let you know that you've made another fan.
Cheers!
Hey! Thanks so much for the kind words. Glad you’ve been enjoying the channel. Cheers!
This is awesome! I was looking for a book or series or something just like this! I can't want for what's to come. I'm trying to start making as many of my own liqueurs at home as I can using liquor I distill myself.
Awesome. Ya I have a few more I want to tackle. Stay tuned.
Just bottled mine the other day. I did some subs for things I couldn't find, but I think it will be good. Now just need to wait. Thanks for the recipe! It also opened me up to trying some other stuff similar. I made Creme De Menthe this weekend as well. Picked the mint out of my mothers yard, just grows wild all over. I know this is the real deal nothing artificial, and I think ignored is about as organic as you can get
That sounds great. Let me know how it turns out.
Haha! Love the intro!
Thanks for watching!
your something else.
(in the good way)
loved it!
As long as it’s in a good way. Ha!
Thanks for watching.
Don’t used oily French roast coffee. If it is old it can go rancid. Use a nice medium roast coffee, it will make for a more complex coffee flavour.
Welcome back, Bruce. That looked DELICIOUS!! Kahlua who???
Speaking of coffee, would you consider making a coffee/espresso Old Fashioned???
Ya possibly! We have filmed an old fashioned episode but it hasn’t released it. I keep tweaking it. Has to be just right for this classic cocktail.
@@BarTalkCocktails Wow I just now finished making your coffee liqueur the same time I received your response.
I used 20oz of Havana Club 7 year old anejo since its the only rum I have at the moment.
Also, Old Fashioned is my fav drink and i'm dying to try the espresso version but i'm waiting for the right recipe.
Congratulations Bruce, thats a great recipe, very thick and rich. Awesome, will try it at home!
Hey did you give it a try?
Awesome informational cocktail videos
Glad to see you’ve been enjoying my channel. Lots more on the way so stay tuned!
Hey great to see you back. Can't wait to make this one. My daughter works for a coffee company in Seattle so she'll hook me up with a great coffee bean. Looks really good 👍.
Ooh lucky you!!
You already answer my question. Is it better than Kahlua? Thanks Bruce. And take care.
You should have more subs, very fun presentation
Thanks!
Wow... might have to do this one
Heck ya you should.
I think this is the best episode yet
Thanks! It was a fun one to do. Cheers!
I’m finally getting around to making this!! Making it looks just as fun as drinking it!
That’s great! Let me know what you think of the finished product.
BarTalk&Cocktails been two weeks and now I just bottled it. Did a sample and it was fantastic. Did a taste test against Kahlua and Cafe Bueno and they didn’t even come close. This stuff is the best. I’ll let it sit for 3 months and then make an espresso martini!
What's that funny tapping, clicking noise as the letters appear on the screen?
:)
Agent 1110 chisel on the stone tablet 😉
I get the feeling that you are fully aware of what that noise is :)
Bruce love your show Making cocktails has been 1 of my hobbies for 40 years and collect ingredients we can’t get in Ontario when on vacation like Lopez Coconut Cream/ Bols Orange Curacao/ Lemon Hart 151 etc would love to see how you make a Mojito and a Margarita. Thanks Ken
Mojito is on my list. I have a special guest lined up for it but I’m waiting until the covid situation is under control before having her on.
Margaritas are a different story. I haven’t made any on the show yet because I haven’t had a drop of tequila since 1979! But that’s a story for another day. Ha.
Cheers!
Made this the other day. It was fantastic. Great flavour!
Glad you gave it a go!
Hahahaha what are the chances that you would be using my two favorite rums, Appleton estate and black seal to make my favorite liquor Kahlua (or coffee liqueur) I must try to make this myself now what good choices I can't imagine how good that might be
You are the perfect blend of Bill Nye, Alton Brown, & Trader Vic, lol.
Lol that’s a new one I dig it. I usually get Sal Tessio or Jim Varney.
Thanks for watching!
You already answer my question. Is it better than Kahlua? I saw another good recipe with vodka. I think rum is a better option. Thanks Bruce. And take care.
It is better in than Kahlua. Give it a try!
Going to try this this week. Are there any alternatives to the cacao beans? I wouldn't have a use for how many I would get in a package. The internet suggests that I might be able to use Dutch-processed cocoa and cacao powder, but I can't be confident that would apply to a liqueur since this is new territory for me.
Lovely video, and I adore the personality you put into it.
Thanks for the comment.
Several alternatives exist for cacao beans. Baking chocolate, chocolate chips, or cacao powder can be used as a convenient replacement. Alternatively, you can choose to exclude the chocolate substitute or the beans entirely without significantly altering the final outcome.
Cheers!
Hopefully we see Bruce soon he’s awesome
The crew and I got together yesterday while standing very far apart and shot a new episode. Stay tuned!
I swear Bruce could be Tom Kenny's (voice actor of SpongeBob) older brother! Even the voice is similar!!
Really? Ha! I also get comments that I look like Sal Tessio, and Jim Varney. I could be called worse I think. Lol
@@BarTalkCocktails Jim Varney for sure and he's awesome! And funny enough when you were singing the Beverly Hillbillies theme song reminded me that he played Jed Clampett in the 1993 movie (and I think Buddy Ebsen had a cameo in it).
Keep up the great work!
Hi Bruce. Happy Thanksgiving. Iabsolutely enjoy watching your channel. I am wondering if you would do a show on how to make a ginger liquor?
That sounds like something I'd enjoy making and drinking. Thanks for the suggestion. I'll put it on my to-do list for the New Year. Cheers!
Awesome Bruce!!!!
Thank you!!
Thank you, definitely will try it
Good. Make it! You’ll love it.
The Dude approves.
Thanks for tuning in!
I've made it with instant coffee but not with coffee beans. One to try. It must be a lot better.
Kahlua Baileys as well. May as well make that at the same time :)
I like you’re thinking.
Hmm. I wonder if you could swap rum with cognac (no one asked tho). It should work. And of cource thank you for such great video :D
Even though rum and cognac are significantly different from one another, cognac would certainly work though the final flavour might be slightly altered. My thought is if cognac works well in a speciality coffee like Spanish coffee, why not in a coffee liqueur? Give it a go and let me know. Cheers!
He’s back. Glad ur safe bud.
I’m doing just fine! Thanks for watching.
1 month down - T-minus 2 months to go. I can't wait to see what you make from this!!
I’m back on set tomorrow and I’ll be using this delicious concoction. Stay tuned!
BarTalk&Cocktails w00t!
Pst!......hey Bruce, have you seen Walt?...Pst!!!!
Ha! Thanks for tuning in!
I'll be taking this recipe and trying to use cachaça instead of rum
Let me know how it turns out. Cheers
Fascinating video! Why mix the rum though, just curious?
Many recipes call for vodka. I used rum because it has so much more flavour than vodka. Its sweet, toasted sugar plays nicely with the coffee. Aged in wood casks, the type of wood is often a determining factor that will give an individual rum distinct characteristics of smoothness, richness, smokiness, and drinkability. Also, the 151 proof gives it an Oomph that I like! Follow the recipe and make some, you won't be disappointed. All you have to do is be patient... Cheers!
I'm curious about one thing. How would this turn out if you didn't add the sugar and heavy cream. Would you get something more like a Mr. Black. Would it be better just to add a half measure of those ingredient? I'm aiming to try and make a less sweet version, but I'm pretty new to the bartending game so any input would be appreciated. Many thanks!
I've never tried Mr Black, but from what I understand it contains half the sugar and ten times the coffee that traditional, popular coffee liqueurs have. I don't find my recipe overly sweet though. However, it is a liqueur, and liqueurs tend to sway towards the sweet side of things. You could if you wanted to, cut the sugar back without changing the overall palatableness too much. You may have to compensate with a little simple syrup when you end up using it in certain cocktails. The heavy cream should mostly be added at the time you make your cocktail. It's just fresher tasting that way. Bottom line, you have to experiment to discover what works for you. Cheers!
@@BarTalkCocktails Thank you so much for your input! I love your videos and I'm learning a lot.
Try to make jalapeno cocktail I'm sure you will love it chears
Thanks for the suggestion! I’m sure I will.
I am assuming that based on the visual amounts Bruce is measuring more by volume and not weight (?)
When I tried to measure out by weight, I had way more coffee than he has in my container.
That's correct Mike. The coffee used in my coffee liqueur is based on volume not weight. I guess I should have been more precise my recipe. Sorry about that. However, by volume, it would certainly kick the caffeine up a notch. Ha! Cheers!
When you say leave for 1-3 months, is that in the refrigerator or just in a dark, cool spot?
A dark cool spot is the way to go.
Did you use roasted cacao beans or fresh cacao beans?
They were fresh.
haha i love how much fun this guy is having
Thanks Norah. It’s a good gig.
Great recipe. But if i was going to wait 3 months i would make 5 times that batch.
Not a bad idea.
@@BarTalkCocktails Im also curious why 3 months? Alchohol will leech flavor out of that really fast especially if you use higher proof liquer. It should leech all the flavor out in about 2 weeks.
@@BOYVIRGO666 You certainly could stain, bottle and drink in two weeks time. However, what I've found by resting the mixture over a 3 month period is a definite taste improvement. Everything incorporates better giving the mix a softer, smoother balance as it rests. It might have something to do with the oils in the coffee beans, vanilla and citrus peel that create a more flavourful blend over time. It just tastes better. Cheers!
@@BarTalkCocktails Hmmm I need to look into the science of this. Btw totally not saying you are wrong. Just trying to figure out how this would work since my knowledge of chemistry tells me that it should leech the flavor fairly quickly.
I have a feeling its the sugar breaking down the chemicals in the vanilla and citrus. I bet using one of those constant mixers they use for beer would really speed that up.
I need to try this! Any option instead of the cacao beans?
You could substitute cacao beans for cocoa powder. If you do that it might be a good idea to wrap it up in a coffee filter or cheesecloth so that it makes filtering easier. Actually, cacao beans aren't essential to this recipe. You could also leave them out and still make an amazing liqueur. Cheers!
@@BarTalkCocktails thanks!
where is the Love Button on here.
🥰